It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Venison Roast
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- #481
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
1 venison roast
olive oil
beef stock (canned or otherwise) or even chicken broth
3 bay leaves
1 package dried onion soup
onion, chopped
carrot, chopped
celery, chopped
directions
Brown all sides in small amount olive oil. Add water, along with some beef stock (canned or otherwise) or even chicken broth, add bay leaves, onion soup mix, and some largely chopped onion, carrot, celery.
Either pop it in the oven for approximately 1 1/2 hours, or do it on top of stove, on medium heat, for approximately 1 1/2 hours to 2 hours, depending on how large the roast is. The oven heat should be at 350 degrees F.
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nutrition data
574 calories, 12 grams fat, 5 grams carbohydrates, 105 grams protein per serving. This recipe is low in carbs.
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reviews & comments
October 19, 2013
Good basic recipe for a venison roast. If you are making this for the first time, you might want to consider cooking this on a lower temperature for a bit longer. Venison can get dried out.